Recipe | Grapefruit + basil gin & tonic with smoky paprika nuts

A twist on a classic and oh so pretty!

Grapefruit + basil G&T

Makes 4

DF, GF, Vegan

Ingredients

ice cubes

160ml Tanqueray or your favourite gin

1 pink grapefruit, ½ sliced, squeeze remaining half

¼ cucumber, peeled into ribbons

fresh basil leaves

1 teaspoon pink peppercorns

quality tonic to serve

Method

Place ice in serving glasses and pour over gin. Add grapefruit slices and a squeeze of juice, a few cucumber ribbons, basil leaves and peppercorns.

When ready to serve, top up with tonic.

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Smoky paprika nuts

Makes 2 cups

DF, GF, Vegetarian

Ingredients

1 egg white

2 tablespoons caster sugar

1 teaspoon sea salt

1 teaspoon smoked paprika

½ teaspoon chilli flakes

½ teaspoon each cinnamon, cumin

2 cups mixed nuts … almonds, peanuts, cashews

Method

Pre-heat the oven to 180°C and line an oven tray with baking paper.

Whisk the egg white until foamy then add sugar, salt and spices and mix well. Add the nuts and fold it all together. Transfer the nuts over to the tray, using a slotted spoon to allow excess liquid to drain off. Spread the nuts out in a single layer on the tray and bake for 10–14 minutes or until lightly toasted.

Allow to cool and dry out before storing in a jar.

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